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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Rosemary Rubbed Salmon with Roasted Potatoes & Parsnips

Mishas


Ingredients

1 1/2 cups loosely packed fresh rosemary leaves
4 tsp. coarse kosher salt
2 tsp. freshly ground black pepper
6 Tbs. olive oil, divided
1 lb. red-skinned potatoes, cut into 3/4 inch pieces
1 lb. parsnips, peeled, cut into 3/4” pieces
1 3 3/4-pound whole side of salmon with skin
1 lb. crimini mushrooms,chopped
Assorted salad greens
1/3 cup Pinot Noir


Instructions

Blend rosemary, salt, and pepper in processor until finely chopped.

With machine running, gradually add 4 Tbs. oil; process to coarse paste. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450 degrees. Toss potatoes, parsnips, 2 Tbs. oil, and 3 Tbs. rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 min.

Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.

Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.



    Suggested Pairings

  1. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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